Raspberry Cheesecake




  • 12 oz. 

    fresh or frozen raspberries

  • 1/4 c. 

    (50 g.) granulated sugar

  • 1 1/2 tsp. 


  • Juice of 1/2 lemon 


  • 1 

    (10 oz.) box shortbread cookies

  • 1/4 c. 

    (50 g.) granulated sugar

  • 1/4 tsp. 

    kosher salt

  • 4 tbsp. 

    unsalted butter, melted


  • 4 

    (8 oz.) blocks cream cheese softened

  • 1 c. 

    (200 g.) granulated sugar

  • 3 

    large eggs

  • 1/4 c. 

    (55 g.) plain Greek yogurt, preferably whole-fat 

  • Juice and zest of 1/2 lemon

  • 1 tsp. 

    pure vanilla extract

  • 1/2 tsp. 

    kosher salt

  • Raspberries, for serving (optional)

How to: 


    1. Step 1In a medium pot over medium heat, combine raspberries, granulated sugar, cornstarch, and lemon juice. Bring to a boil, stirring often, and cook until raspberries are completely broken down 6 to 8 minutes.
    2. Step 2Strain sauce through a fine-mesh strainer into a medium bowl; discard solids. Let cool completely.
    3. Step 3Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.

    1. Step 1Preheat oven to 325°. Wrap the outside of an 8" or 9" springform pan in foil. In a food processor or resealable bag, crush cookies into fine crumbs. Transfer crumbs to a medium bowl. Add granulated sugar and salt and stir to combine. Add butter and stir until the mixture holds together when pressed with your fingertips and resembles wet sand.
    2. Step 2Press cookie mixture into the bottom and up sides of the prepared pan.
    3. Step 3Bake crust until lightly golden, 12 to 15 minutes. Let cool.

    1. Step 1In the large bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, and granulated sugar until smooth. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon zest, juice, vanilla, and salt and beat until combined.
    2. Step 2Pour about half of the batter over the cooled crust. Spread a thin layer of raspberry sauce over top. Gently pour the remaining batter over the sauce. Dot sauce all over top. Using a toothpick or knife, swirl sauce into the batter. Reserve remaining raspberry sauce for serving.
    3. Step 3Place the springform pan in a large roasting pan. Place the roasting pan in the oven. Carefully pour in enough boiling water to come about 2" up the sides of the springform pan.
    4. Step 4Bake cheesecake until the center only slightly jiggles, 60 to 75 minutes.
    5. Step 5Turn off the oven, prop the door open, and let the cheesecake cool in the oven for 1 hour.
    6. Step 6Remove the foil from the outside of the pan. Refrigerate until chilled, at least 4 hours, or up to overnight.
    7. Step 7Top cheesecake with raspberries. Serve the remaining raspberry sauce alongside.

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